Zucchini Nut Bread

My blog is so neglected.. we recently have a new addition to our home ( pup) and of course the 4 year old son, teenagers.. you know the drill..  I was recently  re-accepted into  my Taste of Home Field Editor position, so I am celebrating by making as many recipes as I can out of the June / July issue.
We are very much loving this recipe from Kevin Bruckerhoff, in Cincinnati, MO. 

• 2 cups sugar
• 1 cup canola oil
• 3 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon grated lemon peel
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 2 cups shredded zucchini 
• 1/2 cup chopped walnuts or pecans

Directions

• Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon peel, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts.
• Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool. Yield: 2 loaves (12 slices each).

Nutritional Facts1 slice equals 229 calories, 11 g fat (1 g saturated fat), 26 mg cholesterol, 165 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.